Wednesday, July 21
As part of the Smithsonian Resident Associate Program, the New York-based chef Michael Psilakis—known for his modern-Greek cooking—is coming to the S. Dillon Ripley Center (1100 Jefferson Dr., SW). He and Washington Post reporter Jane Black, who traveled with Psilakis to Greece last fall, will talk about Greek cuisine. The event, which starts at 6:45, is $15 for Resident Associates members or $25 for general-admission tickets (click here). Psilakis will sign copies of his book, How to Roast a Lamb: New Greek Classic Cooking.
Thursday, July 22
Stuck in a cheeseburger rut? Check out CulinAerie's Burgers & Brews cooking class, where you'll make tuna sliders with Asian slaw, spicy lamb burgers, and pork sliders. The participation class also includes beer tastings. The class, which starts at 6:30, is $85 per person. For more information, click here or call 202-587-5674.
Friday, July 23
Bethesda/Chevy Chase Restaurant Week starts today and runs through Sunday, August 1. Nearly 30 restaurants—which include Assaggi, Jaleo, and Raku—are offering $12 to $15 prix-fixe lunches and $25 to $30 three-course dinner menus. For a full list of participating restaurants, click here.
Saturday, July 24
Beer and wine go head to head at Columbia Firehouse's Beer-Wine Throwdown, which includes six small plates paired with a pour of each booze type. Courses are tomato-and-watermelon salad, shoat porchetta, roast beef with blue cheese, charcuterie, tuna tacos, and mini candy bars. The event, which runs from 3 to 5, is $45 per person. For reservations, call 703-683-1776.
Sunday, July 25
Kemble Park Tavern is holding its first American Craft Beer Festival, which starts today and runs through Saturday, July 31. There are free beer tastings every night from 5 to 6:30 and a daily $4 American craft beer. A five-course beer-tasting menu, $55, includes chicken-liver mousse with cornbread, barbecue salmon with corn salad, and a deconstructed root-beer float.
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